Raw Moroccan Red Salad
Who wants to cook on a sultry summer night? For those of you who did not raise your hands, here is a quick salad that will draw applause from vegans and meat eaters alike.
2 tablespoons (tbs) olive oil
1/2 cup freshly squeezed lemon juice
1/2 teaspoon (tsp) sea salt
1/2 tsp freshly ground pepper
1 tbs minced garlic
4 cups seeded and diced tomatoes
1 cup finely diced red onion
1/2 bunch radishes, sliced into half moons
11/4 pounds beets, peeled and shredded
1/2 bunch Italian flat-leaf parsley, chopped
1/2 bunch cilantro, chopped
Place olive oil, lemon juice, sea salt and pepper in bowl. Stir in garlic, tomatoes, red onions, radishes and beets. Mix well, then add parsley and cilantro. Toss again, and chill for 30 minutes or longer before serving. Makes 6 servings.
Per serving: 125 calories; 5 grams (g) fat; 3 g protein; 19 g carbs; 5 g fiber; 0 milligrams (mg) cholesterol; 249 mg sodium.